Common blue violet (Viola sororia)
April 8, 2014
Coincidentally enough, I just found out that Ken will be doing the next Glen Arbor Art Association Talk About Art this Thursday, April 10, 7:30 p.m. at the GAAA in Glen Arbor.
Today’s post comes via eatdrinkTC. Michigan is the second most agriculturally diverse state in the U.S. and that diversity doesn’t stop at the market! Our woods are alive with tasty and nutritious food if you know where to look. In our Wild Food Wednesdays we’ll tip you off to seasonal goodies and give you a recipe or two so you can enjoy the meal as much as the hike to find it!
In many years, we will have seen Viola sororia (Common blue violet) in the woods and often in our lawns by now. Violets can be found in a variety of soil conditions, from moist and even swampy deciduous forests to drier forests (though not usually near pines). The flowers and young leaves are delicious! The Culinary Violet page at the American Violet Society says (in part):
Both the flowers and leaves in fresh and dried forms have been standard fare in Europe and other areas in the world since before the 14th century. Fresh flowers are most often used for garnishing and crystallizing, The pungent perfume of some varieties of v.odorata adds inimitable sweetness to desserts, fruit salads and teas while the mild pea flavor of v.tricolor and most other viola combines equally well with sweet or savory foods, like grilled meats and steamed vegetables. The heart-shaped leaves of the v. odorata provide a free source of greens throughout a long growing season. They add texture to green salads when young and tender. Later in the season, slightly tougher, older leaves are cooked with other potted herbs and greens in soups, stews and stir-frys.
Violets aren’t just another pretty face. They are loaded with phytochemicals and medicinal constituents that have been used in the treatment of numerous health problems from the common cold to cancer. The late Euell Gibbons even referred to them as “nature’s vitamin pill (1).” A 1/2 cup serving of leaves can provide as much vitamin C as three oranges.